Greetings and salutations. Just gonna pick right back up where I left off, if that’s okay with you. Yes? Good.
It’s been cold and dreary in the most wonderful way. The cherry blossoms are bloomin’, giving us a taste of spring, but gah, I wish it would stay in the 40s and 50s indefinitely. I’m just going to pretend that summer is not around the corner, though.
Since I cannot control the weather no matter how much I wish it so, I’ll just deal and try to be excited about the colors and smells and lack of coats needing to be worn. I’ll also put those slow-cooked, stick-to-your-bones recipes on the back burner. Time for some lighter fare. This is where this recipe comes in. Actually, let me back up and tell you another story.
Around this time last year, something amazing happened. Something I’ve been dreaming about for ages. Something that took me to the next level of Harry Potter nerdom. I went to The Wizarding World of Harry Potter in Orlando, Florida. Did I tear up as I stepped onto the Hogwart’s Express? Yep. Did I buy a wand at Olivander’s for, like, $60 that was the same wood as the wand I was given in the old version of Pottermore? Uh huh. Did I drink way-too-sweet butterbeer at the Three Broomsticks? Damn right. Did I talk with a terrible English accent and don a Gryffindor robe even though it was crazy hot with 100% humidity? Uh no. Come on, that’s crazy. I draw the line somewhere.
It was everything I hoped it would be and I had an unbelievably fun time. So how does this relate to overnight oats? Well, in an effort to maximize our funds, my travel friend extraordinaire, Rachel, and I decided to forgo breakfast in the park everyday. Instead, I just bought a bunch of Chobani Greek Yogurt Oats. Little cups of Greek yogurt, blueberry goo, and soft steel-cut oats to add some texture and bulk to the situation. They were the perfect amount of fuel to get me to lunch, yummy to boot, and since I ate them everyday, I now equate the flavor with Harry Potter fun times. The brain’s ability to link a flavor with an emotion is truly amazing. Another park pro-tip: share meals. They are usually pretty big and you can’t really take leftovers with you. Split dishes and eat a little more often!
But for long-term, post HP World consumption, the Chobani Oats are too sweet for me. Hence, I went on an internet search to make it at home. This took some trial and error. If you prefer rolled oats, then this is no prob. You mix everything you want and stick it in the fridge. The next morning you’re good to go. But steel-cut oats need a little extra finesse. I found a recipe from RunEatRepeat that I’ve adapted a bit. Basically, you microwave oats in a couple intervals to soften them up, then mix everything together to sit in the fridge. By morning-time you have a mixture of tart Greek yogurt with hearty oats peppered throughout. Then you top it with all sorts of goodness, like other oatmeal recipes. I usually stick with tons of blueberries, a tablespoon of local honey, and Dang toasted coconut chips (No, I’m not promo-ing Dang, they are just straight-up delicious).
Make a batch and keep it in the fridge for the week. Super fast, super healthy breakfast in minutes.
**Also, did anyone notice the Gandalf and Saruman figurines in one of the pics above? If so I’m giving you a virtual high-five right now. They’re actually salt & pepper shakers courtesy of my friend Drew. She kicks ass in the gift department.
Steel-Cut Overnight Oats & Yogurt
adapted from RunEatRepeat
- 2 cups yogurt (I like 2% Fage, plain)
- 1/4 cup steel-cut oats
- 1/2 cup water
- pinch of salt
- Whatever toppings your heart desires (I like blueberries, honey, coconut chips)
Mix oats, water, salt in a microwavable bowl. Microwave for 1 minute. Stir. Microwave for another 30 seconds. Stir. If you like your oats totally soft, without much bite, microwave for another 30 second interval. (The time is broken up so it doesn’t boil over in the micro.)
Let the oats sit, cool, and absorb the water for about 20 minutes. At this point the oats have a kind of viscous film over it. I don’t like this. So put your oats in a fine mesh strainer, and rinse.
Combine rinsed oats with the yogurt. Cover and refrigerate overnight. Next day they are all set. Get creative with your toppings.